Steps

1. Pour 500ml of milk into a resealable freezer bag.
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2. Next, add 2 tbsp of granulated sugar.
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3. Then, add 2 tbsp of condensed milk.
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4. Close the bag and gently knead to thoroughly combine the milk, granulated sugar, and condensed milk. It's ready when there are no more grainy textures.
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5. Remove excess air from the bag and seal it tightly.
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6. Lay the sealed bag flat on a stainless steel or aluminum tray and freeze until solid. (Key Tip!) Be careful not to use a bag with holes. Placing it on a tray helps it freeze faster.
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7. During the freezing process, knead the bag about twice to create a sherbet-like texture. (Key Tip!) If it becomes too solid, let it thaw at room temperature for a while before kneading for a smoother texture.
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8. Prepare cooked azuki beans (to taste) and kinako powder (to taste) for topping.
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9. Lay out some plastic wrap, place the almonds (to taste) on it, wrap them up, and coarsely crush them with a rolling pin or similar tool.
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10. Chill the serving bowl beforehand.
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11. Scoop the frozen milk sherbet into the chilled bowl. (Key Tip!) For an extra treat, you can add a scoop of store-bought ice cream underneath the sherbet.
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12. Generously top the sherbet with cooked azuki beans.
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13. Next, liberally sprinkle with kinako powder.
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14. Scatter the crushed almonds over the top.
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15. Finish by drizzling condensed milk (to taste) over everything to complete the dish.
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16. When eating, mix everything together well. (Key Tip!) The toppings can easily fall off, so it's a good idea to have a plate underneath to catch them.
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